Abstract: The seeds of cotton (Gossypium hirsutum) fall among the lesser known oil seeds. Cottonseeds are not normally consumed in their natural state due to their gossypol content, an antinutrient. The effect of processing on the sensory characteristics and chemical composition of cottonseed and its extract was studied by subjecting the cottonseed extract to heat treatment (boiling) and the cottonseed to fermentation. The cottonseed extract was boiled using the open pot and the pressure pot for 30 minutes respectively. The fermentation of the cottonseed was carried out for 6 days with samples withdrawn at intervals of 2 days. The extract and fermented samples were subjected to chemical analysis and sensory evaluated for colour, aroma, taste, mouth feel, appearance and overallacceptability. The open pot sample was more preferred. Fermentation for 6 days resulted into a significant reduction in gossypol level of the cottonseed; however, sample fermented for 2 days was most preferred.
Abstract: It is difficult to judge ripeness by outward
characteristics such as size or external color. In this paper a nondestructive
method was studied to determine watermelon (Crimson
Sweet) quality. Responses of samples to excitation vibrations were
detected using laser Doppler vibrometry (LDV) technology. Phase
shift between input and output vibrations were extracted overall
frequency range. First and second were derived using frequency
response spectrums. After nondestructive tests, watermelons were
sensory evaluated. So the samples were graded in a range of ripeness
based on overall acceptability (total desired traits consumers).
Regression models were developed to predict quality using obtained
results and sample mass. The determination coefficients of the
calibration and cross validation models were 0.89 and 0.71
respectively. This study demonstrated feasibility of information
which is derived vibration response curves for predicting fruit
quality. The vibration response of watermelon using the LDV method
is measured without direct contact; it is accurate and timely, which
could result in significant advantage for classifying watermelons
based on consumer opinions.